Cinnamon spiced sugar cookies with browned butter frosting…shaped like cute little pumpkins, because it’s basically October and time for all things pumpkin.

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

Happy Friday everyone!! Hoping you’ve all had a great week. I had an interesting day on Wednesday. I went down to Denver late in the afternoon to fly out to LA to film for Hallmark Home and Family and ended up back at home that same night. Let me explain, we were about to leave the gate when we were told there were mechanical issues and the plane could not fly. Totally not fun, but better known on the ground than in the air!

I made a call to the super nice people at Hallmark to explain the situation and they were so sweet about my travel mishaps. They offered to simply Facetime the interview, and even agreed to reschedule a live interview when I’m in town in mid October. I had such a fun time doing the Facebook interview (it airs this morning, so tune in to Hallmark!), and am feeling just so grateful for all these amazing opportunities.

WATCH HOW-TO VIDEO:

Okay, on to these cookies, they are basically fall in a cookie…well, almost. There’s no actual pumpkin in these cookies. One, I have so many pumpkin recipes coming up that I didn’t feel as though these cookies needed to have pumpkin included in the them. Two, I also didn’t want to start in on the pumpkin recipes too early. Personally, I can start to get a little bit of a pumpkin overdose before Thanksgiving is even over, and I’ve decided I’m not letting that happen this year.

So long story short, I’m trying to pace myself with the pumpkin recipes this year. I’m going to try to slowly roll them out…but don’t worry, I have one all set for you guys next week!

ps. I just realized, I already cheated with this pumpkin beer broccoli cheddar soup from earlier this week…

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

Anyway, I made these cookies, kind of on a whim, last week. Normally I try to have my blog recipes pretty planned out, but sometimes an idea comes to mind that either sounds so good or so fun to create that I just have to do it that very day.

That’s what happened with these cookies. It was kind of a dreary, moody day…and very Halloweeny. I just felt like making something cute and pumpkin shaped was appropriate. I’ve already shared my very favorite sugar cookies with you guys, but then I thought about making more of an autumn style sugar cookie, and these cinnamon spiced sugar cookies immediately came to mind.

Of course, I had to make them in the shape of pumpkins.

Like my favorite sugar cookie recipe, these are extremely easy to make. The only real difference is the addition of cinnamon and nutmeg. Adding cinnamon to a sugar cookie might not sound all that amazing, but trust me it is so good. It’s basically like cinnamon toast, but in a buttery, soft sugar cookie form.

And, as if the cookie alone was not enough, I went ahead and added a browned butter frosting. And then, to really seal the deal, I added the lightest dusting of cinnamon sugar. In full disclosure I added the cinnamon sugar more for a glittery look on my cookies, but I’m not going to lie, it was pretty delicious.

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

OKAY, now here’s the thing. I am no professional cookie decorator. I may or may not have worked hours (seriously hours) on trying to make these cookies look like cute pumpkins, but the funny thing is, the look of the cookies you see here is not originally what I was going for at all. Nope, I was actually trying to make them look like real pumpkins. But you know what? Turns out that I love how these cookies ended up. I didn’t use any food dye and this simple design only takes minutes to create. It’s natural, rustic, and very me. Yes, kind of loving them.

Also, the frosting…oh my gosh…THE BEST. And yes, that needed to be in all caps. The cookies are truly amazing on their own. They’re soft, sweet, and loaded with cinnamon flavor. But let’s be real, what is a sugar cookie without frosting, you know?

The frosting adds that special final touch, and well, it’s just delicious. The toasted brown butter and extra pinch of cinnamon just screams fall. Meaning you need to make these cookies this weekend and then every weekend from now until December. Oh, and when December hits, turn them into christmas shaped cookies! YES. DO THAT.

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 60 cookies
Calories Per Serving: 123 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Browned Butter Frosting

Instructions

  • 1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.
    2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
    3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
    4. To make the frosting. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to think the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but think enough to hold it's shape.
    5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Keep cookies covered in an air tight container for up to 4 days.

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting | halfbakedharvest.com @hbharvest

Cookies today…tomorrow we kick off “spooky” cocktail Saturday!

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Comments

  1. 4 stars
    These turned out pretty good! I didn’t brown the butter for the frosting but still used the same recipe. The only reason I didn’t give it 5 stars was the lack of metric measurements. It was a little hard to figure out how much butter was needed as I halved the recipe and grams would have been more user friendly. I ended up using 150gm for the cookies and 50gm for the frosting.

  2. 5 stars
    Delicious! Made these yesterday and was surprised at how flavorful and different these tasted! The cookies were soft and delicious and the icing was to die for, although mine turned out a lot darker than the image here. Will be making these again during the Christmas season with a holiday twist! thank you!

    1. Hey Jessica,
      So sorry you had issues with the dough. Can you tell me if you adjusted the recipe at all? You can always pop in the fridge for a bit. Let me know how I can help:) xTieghan

  3. 5 stars
    I made these and they were amazing! It took me a little bit to get the frosting right ( I accidentally had the butter warm when I mixed it and everything kind of curdled), but it was worth it in the end! I used little bat and coffin cookie cutters. I can’t wait to make again!

  4. Hi! I tried to look through the comments to see if this was already asked but didn’t find anything – do you think you could add food coloring to the icing and it would still be good? TIA – can’t wait to make these!

    1. Hey Yvette,
      Yes I think adding food coloring would be totally fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Saf! Yes, of course you can do that! I would freeze for up to 3 months or so. I hope you enjoy these cookies! Please let me know how they turn out for you! xTieghan

  5. 5 stars
    I am SO IMPRESSED with this recipe! The browned butter icing turned out to be one of the most delicious icings I’ve had, ever! If you’re on the fence about making these, DO IT. You will find yourself with a new favorite cookie.

  6. Judging by the photos it looks like the frosting hardens. Is that the case? I was thinking these would be good for a cookie box.

    1. Hi Sarah, The cookies freeze really well, but I would recommend adding the frosting after thawing the cookies for BEST results. I haven’t ever frozen this frosting on the cookies, so I am not sure how it would turn out. That said, if you’d like to try it, I do think it could be ok, but again I have not done so. Please let me know if you have any other questions. I hope you love this recipe! Thank you and have a great Thanksgiving! xTieghan

  7. These look amazing. I am wanting to make them for Thanksgiving, Can they be stored in the freezer after frosting? Is there a frosting you know of that can be frozen?

    1. Hey Kristie! The cookies freeze really well, but I would recommend adding the frosting after thawing the cookies for BEST results. I haven’t ever frozen this frosting on the cookies, so I am not sure how it would turn out. That said, if you’d like to try it, I do think it could be ok, but again I have not done so. Please let me know if you have any other questions. I hope you love this recipe! Thank you and have a great Thanksgiving! xTieghan

  8. 5 stars
    AMAZING….and they turned out at high altitude no less!!! Thank you, thank you, Tieghan….I am so happy I can bake again and have a cookie recipe that I know will turn out great!!!

  9. 5 stars
    I just have to tell you, these cookies are one of the best cookies I have ever eaten. I’ve made them and brought them to the office twice, and now it is required that I bring them for our Thanksgiving luncheon every year. So thanks for making me an office star! I could seriously eat the brown butter icing by the spoonful, it is so good.

    1. Haha that is so amazing!! Brownie points at work! Or should I say cookie…. Thank you so much Laura! xTieghan

  10. 5 stars
    Hi Tieghan, thanks for the awesome recipe. They are heavenly. Melt-in-your-mouth and the browned butter icing…mmm. I made a couple minor changes, one based on necessity and one on desire. I ran out of regular flour so substituted tapioca flour, only the last 1/2 cup though. And instead of vanilla in the icing, I did a large pinch of flaky salt along with the cinnamon. Wow!

    I decided to make these on a work night, so I was not up for rolling and cutting out pumpkins, cute as they are. So… I rolled the dough into two logs, froze them for about 60 min each, and sliced them into 1/4 inch thick cookies. When cool, i spread the icing on them. Just as yummy, not as cute.

    Note: I made my icing too soon but it loosened up easily with a Tbsp of hot water. Also, on the cookies, my icing did harden enough to stack them. Thanks again!
    Cindy

    1. Hi Cindy! I am so glad these tasted amazing for you and I am sure yours came out just as cute! Thank you for trying them! xTieghan

    1. Hi Tessa! This is more of a soft frosting that does not harden, so these are not the best cookies for stacking. So sorry!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hey Gia! The cookies are good for up to 4 days. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hi Jen, these are about 3 inch round cookies. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  11. 3 stars
    I made this batch multiple time. The first time was just so dry even when I reduced the flour. Every time I’ve made it, it comes out more like a shortbread. I know all of my ingredients are fresh and fine, just a little let down that they just didn’t live up to the hype. I also had to put the dough in the fridge before I could even cut the shapes. It just would tear apart, no matter how I tried it. A few minutes to firm up was enough to roll with the help of the flour. Then after I rolled and cut them, I popped them back in the fridge for about 15 minutes each to firm up so they wouldn’t spread.

    They smell absolutely heavenly! Seriously. My house smells like a fall Yankee candle, which I’m totally down for! Just not down for the texture of the cookie.

    1. Hi Chelsea! Are there any questions I could help you with? I would love to make this recipe work for you! xTieghan

    1. Hi Ashley!! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

    1. Hi Elizabeth! This is not firm icing. I wouldn’t recommend stacking them. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  12. Hi there, this weekend is nice in favor of me, because this occasion i am reading this enormous
    educational piece of writing here at my house.

  13. 5 stars
    I made these cookies for my Friendsgiving and everyone LOVED them! The cookie was nice a soft and the icing was so buttery and good. My husband, who isn’t a fan of sweets, ate a third of them before our meal started! This recipe was so easy to make and produced more than enough cookies. Thank you for the easy but so very cute decorative inspo. I can’t wait to search this site for another amazing cookie to take to my holiday party next month. Love this site!!

    1. Hey Ali! Yes, you can freeze the cookies, then taw and frost. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  14. 5 stars
    Tieghan, I finally had the chance to make them. I also uploaded a picture on Pinterest. Can highly recommend them, so good! Thank you so much for this inspiration!

  15. Late to the game as far as commenting…hopefully you can still help! ? I have made the cookies twice, absolutely delicious! Both times I’ve had trouble w the frosting though. When I add the water it splits. ??‍♀️ Any suggestions for me? I’ve see. Some people have used heavy cream or half and half. I could try that but didn’t know if I’m doing something way wrong. Ha! Thank you for a killer fall cookie recipe!!

    1. HI! How much water are you adding? It shouldn’t be splitting, but if it does, i’d add more sugar to bring it back together. You could also try using heavy cream or milk. That would be equally great and I would assume work really well! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan

  16. These are SO good! The frosting tastes like caramel:). Seriously yummy, like all your cookies I’ve baked so far! My kids love you now that ‘mummy can cook’ but not sure my waistline does!!!

  17. I made these last night. I added apple cider to the icing instead of using water and they were amazingly delicious. I always love making your recipes!!

  18. Can’t wait to try these! My only question was, how big are they? Im just wondering if my pumpkin cookie cutter is too big. ? I only ask because my husband watches what he eats and won’t eat them if he doesn’t know the exact calories??
    Thanks!

    1. Hey Abbey, my cookie cutter is about 3 inches, so medium size! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Thank you! It’s just a song that the HBH video creator bought from a website. I will try and find out the exact name. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  19. Seemed like it would be good, but the frosting never worked. I tried it multiple times and it was oily and chunky.I wonder what went wrong.

    1. HI Hannah, so sorry you had trouble. Let me know if I can help to answer any questions for you. Hope you had a wonderful Thanksgiving!

  20. Hi! I read a comment asking about how the softness of these compare with your cream cheese sugar cookies, and I’m curious….do you have a favorite?? I’d like to go with softest one, adding cinnamon to the cream cheese ones (if you would recommend that.) Also, since that recipe makes less cookies, would you cut the amount of cinnamon in half? Would you add nutmeg, as well? Sorry for all of the questions! Can’t wait to try them!!

    1. HI! These are super soft and really delicious! I recommend using these instead of the cream cheese cookie. I LOVE these! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

      1. 5 stars
        I just wanted to thank you for an amazing recipe! I went with your suggestion and made these…and I’m so glad I did. They are delicious! I made half a batch, because I didn’t think we would need five dozen. However, I wish I had made the full recipe! I had to hide them from the family, otherwise there wouldn’t have been any left for Thanksgiving day. 🙂 Thank you for your help and the wonderful recipes. Happy Thanksgiving!

  21. 5 stars
    Looks delish! I can’t wait to make these!
    5 dozen seems like a lot, do you think half of the dough will last in the fridge for a week or so? Maybe a silly question ?

    1. ha! It is a lot! 🙂 Yes, you can easily just cut the recipe in half. That will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  22. 5 stars
    Can’t wait to make these for Thanksgiving! Just curious to know what type of chocolate you used for melting as not all work the same! Thank you!

    1. HI! I used 72% dark Chocolate. It was Lindt brand. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  23. I made these cookies for my son who is turning 28 years old on Halloween! I hope he appreciates the time and effort I put into them. Not my best when it comes to baking, but I had so much fun making them! Thank you.

  24. I love cookie recipes and my daughter and I usually go all out around Christmas. But sometimes I don’t really want to take the time to make the fancier decorated cookies and look for some I can just roll, refrigerate, and cut. Do you think these would work that way? They sound too delicious to pass up!!

    1. Hi Marie! Yes, these are not fancy or too time consuming and the perfect laid back cookie. The frosting does not harden like other sugar cookies, so they are not the best for packaging…but they are delicious! Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂

  25. This recipe looks amazing!! Do you think it would work if I halved the recipe? Five dozen cookies is a bit too much for us 🙂

    1. Yes, halving the recipe works great. Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂

    1. Yes! Freeze the raw dough then thaw over night in the fridge. Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂

  26. I just wanted you to know that I am having trouble with your website, I cannot print the recipes at all anymore. Also, when I search things come up that I have not asked for. I don’t know how to contact you

  27. Hello! I was wondering if it was essential to put the dough in the freezer? What does this do? I am making these for a wedding favor .

    1. Hi! this quickly chills dough and prevents the cookies from spreading. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂

    1. No need to grease the pan, just line with parchment paper. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂

  28. I had a very hard time rolling these out and keeping them from sticking. I added in extra flour and it was still a little hard to work with. I ended up using two pieces of wax paper and rolling them between those and the paper pulled of really well(still need to use flour). Once I figured that out it was a breeze. Planning to take them in to share with my office today. Love the blog/instagram Tieghan, can’t wait to buy your cookbook!

    1. So sorry it was difficult for you to roll out Betsy, but I am really glad it worked with the wax paper! I hope your office loved these! ? Thank you!

  29. Really yummy. The only issue I had was with the Frosting. But just had to adjust it a tad. Big hit at our place.

  30. This icing recipe unfortunately didn’t work for me. The cookies turned out fine, but the icing was more like frosting. One stick of butter did not seem to be enough, and I would have had to add so much butter (or another liquid) to fix it… If I could give some constructive criticism – just to make these a little more beginner friendly – give a bit more specific direction, and maybe offer helpful tips to the possible outcomes, especially for the tricky parts like icing. Although they tasted wonderful, I wish mine could have looked like yours; I just could not for the life of me get the icing right.

    1. Sorry – I know this was meant to be frosting, but I mean to say mine was too thick to ice onto the cookies and make them look like yours. Whoops!

    2. Hey Lena! Sorry the frosting did not work for you. I will try to add in some tips in the future! Thank you.

  31. Wow! These look amazing! I can’t wait to bake them! 🙂 I was also wondering if you piped the frosting on? If so, what size tip did you use? Thanks so much!

    1. Hi Kara! I used a ziplock bag and then just cut a small portion of the corn off and drew lines that way. Let me know if you have questions and I hope you love recipe! 🙂

  32. These are absolutely adorable and the recipe sounds delicious! I don’t think we could eat through 5 dozen in 4 days though, how would you suggest freezing them? Thank you for the recipe!

    1. Thank you! I would freeze the cookies before frosting, thaw and then frost. Let me know if you have questions and I hope you love recipe! 🙂

  33. Tiergan! Every recipe is a favorite…so happy to have followed you. Want to freeze these…before or after frosting?

    1. Thank you so much, Chriss!! I would freeze these before frosting. Let me know if you have questions and I hope you love recipe! 🙂

  34. Hi Tieghan, when I first came across your recipe for these cookies I immediately thought they looked delicious & adorable! I made them yesterday…they were a definite hit!!! However, I love the way you have them decorated, did you pipe the frosting to get that look? Thanks, Patty

    1. Hi Patty! I did pipe the strips on using a ziplock bag with the corner snipped off. So easy! 🙂 Let me know if you have other questions. Hope you love the recipe! Thank you!

  35. Muito boa receita, queria muito ter esses dotes culinários para preparar essas receitas mas infelizmente não tenho mas salvo para minha sogra fazer ela prepara muito bem e essa sei que vi ficar maravilhosa como sempre.

  36. I made these adorable cookies today and was not disappointed! They look and taste wonderful, really. I will add a couple comments. The frosting did not come out to look like the picture. It tasted good but there was no direction as to how thick it should be so I had to add a bit of heavy cream to achieve what the picture looked like. I would definitely made these again but I wonder what went wrong with the frosting?? I also cooked them for 14 minutes.

  37. I made these adorable cookies today and was not disappointed! They look and taste wonderful, really. I will add a couple comments. The frosting did not come out to look like the picture. It tasted good but there was no direction as to how thick it should be so I had to add a bit of heavy cream to achieve what the picture looked like. I would definitely made these again but I wonder what went wrong with the frosting??

    1. Hey Sandy! Thrilled you loved the cookies so much!

      So nothing went wrong with the frosting, it’s just a matter of needing to thin it a bit, which you did! Frosting can need more or less powdered sugar depending on your climate and how dry the air is. Sometimes you just need more liquid and other times a little more powered sugar. The frosting should be spreadable, similar to peanut butter. Hope this helps! Thank you again!

  38. Hey Tieghan,
    These look lovely and made me smile when I saw the little cinnamon pumpkins. They remind me of French toast snickerdoodles.
    I’m glad you were able to do your interview, although your flight was canceled! I’m looking forward to seeing it and for the pumpkin recipes (and fall baked goods ☺️).
    Stay warm!

    1. Hi Tamra,

      I had the same question. My frosting was actually very thick so I added quick a bit of half and half but left it once it resembled a frosting. I left them out for and hour or two and the frosting hardened just enough to be able to stack. So I would recommend keeping the frosting thicker if you want it to harden :).

  39. Mmm…these look great! I love the idea of tweaking your favourite sugar cookie recipe for fall! Plus, browned butter frosting sounds AMAZING! 🙂

  40. These are so cute!! Definitely want to make them this weekend. Do you know where you got your pumpkin cookie cutter from? Thanks!!

      1. Target has them for $2.99 I have two closings today for real estate and I’m making these for my buyers.

    1. They are pretty soft, but you could also add cinnamon to the cream cheese cookies too. That would be great! 🙂

  41. I have seen similar recipes, but I have to say that this one calls my attention because it’s only cinnamon, I sometimes find people use pumpkin too much, so this is perfect!